These rolls are pillowy soft and light — serve with the best quality of butter you can buy! Since we often serve these yeast rolls for Thanksgiving, we start the dough the day before and shape the rolls about 2 hours before serving time. As the turkey rests, put the rolls in the oven to bake — perfect timing!
INGREDIENTS:
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1/2 cup nonfat dry milk powder
6 cups all-purpose flour
2 cups water
1/2 cup butter
2 eggs
Salad oil and melted butter
METHOD:
In the bowl of a stand mixer, combine sugar, salt, yeast, dry milk powder, and 2 1/2 cups flour.
In 1 quart Pyrex measuring cup, heat water and butter in the microwave until very warm (120° to 130°F.). Butter does not need to melt.
With the mixer at low speed, gradually beat liquid into dry ingredients until just blended. Add eggs. Increase speed to medium; beat for 3 minutes, occasionally scraping the sides of the bowl with a rubber spatula. Add 1 1/2 cups flour to make a thick batter; continue beating for 5 minutes, scraping the bowl often.
Turn dough onto a lightly floured surface and knead until dough is smooth and elastic about 10 minutes. Shape the dough into a large ball and place it in a greased large bowl, turning the dough over so that the top of the dough is greased. Cover with plastic wrap and towel; let rise in a warm place away from draft, until doubled, about 1 l/2 hours. (Dough is doubled when two fingers pressed lightly into the dough leave a dent.)
Punch down dough. Turn dough over; brush with vegetable oil. Cover bowl tightly with plastic wrap and refrigerate, punching down dough occasionally, until ready to use. (Dough can be refrigerated overnight at this stage if need be.)
Remove dough from refrigerator; grease 15 1/2 by 10 1/2 inch open roasting pan or a half-sheet baking pan and one smaller baking pan. Cut dough into 30 equal pieces, shape into balls, and place in baking pan. Cover with a towel; let rise in a warm place until doubled, about 1 1/2 hours.
Preheat oven to 375°. Bake rolls for 27-30 minutes until golden brown. In the microwave, melt 2 tablespoons of butter. With a pastry brush, lightly brush melted butter or margarine over the rolls. Remove rolls from the pan after cooling for five minutes.
YIELD: Makes 2 1/2 dozen rolls
